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A Nice Cold Avocado Soup


If you have a bunch of avocados sitting around almost to the point where they are too mushy for salads and you don't feel like turning them into guacamole, this makes a nice alternative, especially if you are in the mood for a summer soup.

While this particular recipe calls for chicken stock, you could also use the store bought cans of chicken broth and add to it 3 cubes of chicken bullion cubes to give it the same kick.

When using chicken stock, be sure to use it cold before adding it so you can peel off any hard fat deposits before adding it to the mixture. That fat can feel pretty nasty on the tongue in a cold soup. Recycle the fat in another container and freeze it for adding as a base for a chicken gravy.

4 Hass avocados peeled and chopped
2 tablespoons chopped fresh cilantro
6 cups chicken stock brought to refrigerator temperature
1 serrano pepper
1 cup freshly squeezed orange juice
1/4 cup tequila
salt to taste
1/2 teaspoon grated lime zest
1/2 watermelon

Remove any grease that may be floating on chicken stock and discard unless you want to use it as a base for a chicken gravy.

Combine avocado, cilantro, 3/4 cup chicken stock, and serrano pepper in a blender.

Add orange juice, tequila, salt, lime and remaining chicken stock.

Blend until smooth, in 2 batches if necessary. Strain through a sieve.

Cut watermelon in 1/2 crosswise. Hollow out one half of the watermelon, forming a tureen. Dig out watermelon by carefully cutting around the inside and lifting the flesh out.

Cut watermelon into 1/2-inch cubes and remove the seeds. Pour soup into watermelon, and garnish with frozen watermelon cubes.

About 10 servings